Specialty Food Magazine

Spring 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1090132

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Page 59 of 87

Our large, soft-baked cookies (3 inches in diameter) are made with butter, whole egg and a whole lotta love. Please give them a taste. It won't disappoint. F R E S H F R O M Baked & distributed by J&M Foods, Inc. 800.264.2278 • www.janis-melanie.com Dare to Eat Diierent. Enjoy the rich velvety texture an layers of flavor in our Creamy Hot Sauce rizzle over pizza or as a ip for chips. avesgourmet.com Pizza's Best Friend! According to its report, more than half of consumers agree that any sauce can be a condiment, demonstrating that consumers are likely using products interchangeably. This overlap between cat- egories may be an opportunity for brands that position products for use not only as a condiment, but also as a dip, marinade, or cooking sauce. While a reputation for versatility and value may already be among condiments' and dressings' most notable strengths, brands that effectively communicate adaptability, quality, and healthfulness may further solidify themselves as go-to. Premium condiments and dressings may offer greater value to consumers, as many are willing to pay more for options that appear fresher, introduce consumers to new f lavors, or offer more f lexibility in use. "There are so many retail sandwich toppings available today to enhance the f lavor of a basic sandwich," notes Evelyn Ignatow, owner Hyde Park Gourmet Food & Wine, Cincinnati, Ohio. "And customers are interested in exploring new f lavor options from other countries in addition to the many domestic products available in the market with intriguing ingredients." From smear to a dollop, these topper trends are putting sand- wiches on the board. Double Duty Spreadables Neither vinegar- or mayo-based, a new wave of dips and spreads— many that are veggie-based—are multi-tasking in sandwiches to help build flavor or are being used as toast toppers. These smears, a comingling of hummus-type dips, be it beets, beans, or sweet potato, are adding unexpected vibrant character to open-faced sandwiches like avocado toast as well as a wellness bent. "The color, f lavor, and plant-appeal of some of these toppers are making sandwiches unctuous and often more substantial," notes Summer Fancy Food Show Booth 5527 Summer Fancy Food Show Booth 5508 Here are some popular toppers and flavors making sandwiches extra bite-worthy: • Amped up cream cheese • Beet/veggie relishes • Fermented vegetables • Fig spreads • Giardiniera • Nutty pesto • Nut spreads • Pickled cauliflower • Sour cherry spreads • Sweet and hot • Sweet and sour • Sweet and spicy chutneys "From panini to sandwich, the latest condiment trends seem to be those with spice, brines, heat, and unique flavors," says Evelyn Ignatow, owner, Hyde Park Gourmet Food & Wine, Cincinnati, Ohio. SPRING 2019 57

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